Why You’ll Love This Recipe
Crock Pot Cheesy Lasagna Soup delivers all the flavors of classic lasagna in a warm, comforting soup form—without the layering or baking. Perfect for busy days, this slow-cooker meal is rich with ground meat, tomatoes, Italian herbs, and tender pasta, finished with a cheesy topping that melts right in. It’s hearty, satisfying, and a guaranteed family favorite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef or Italian sausageoniongarliccrushed tomatoestomato pastechicken or beef brothItalian seasoningbasiloreganored pepper flakes (optional)lasagna noodles (broken into pieces)ricotta cheeseparmesan cheesemozzarella cheesebay leafsaltpepper
directions
In a skillet, brown the ground beef or sausage with chopped onion and garlic. Drain excess fat.
Transfer the meat mixture to the Crock Pot.
Add crushed tomatoes, tomato paste, broth, Italian seasoning, basil, oregano, bay leaf, salt, pepper, and red pepper flakes if using.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, stir in broken lasagna noodles.
Continue cooking until the noodles are tender.
Before serving, remove the bay leaf.
In each serving bowl, add a spoonful of ricotta cheese and sprinkle with mozzarella and parmesan.
Ladle the hot soup over the cheese to melt it deliciously into the bowl.
Servings and timing
This recipe serves approximately 6-8 people.Preparation time: 15 minutesSlow cooking time: 6-8 hours (low) or 3-4 hours (high)Total time: 6.5 to 8.25 hours
Variations
Use ground turkey or chicken for a leaner version.
Add spinach or zucchini for extra veggies.
Top with fresh basil or parsley for a fresh finish.
Substitute gluten-free pasta if needed.
Add a splash of cream for a richer texture.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave, adding a bit of broth if needed to loosen the soup.You can freeze the soup without the noodles for up to 3 months. Add fresh noodles when reheating.
FAQs
Can I use oven-ready lasagna noodles?
Yes, just be sure to break them into pieces and adjust cooking time as needed.
Can I make this soup vegetarian?
Absolutely, just skip the meat and use vegetable broth. Add lentils or beans for extra protein.
What cheese works best?
A mix of ricotta, mozzarella, and parmesan gives the best flavor and texture.
Can I cook the noodles separately?
Yes, cooking them separately can help prevent them from becoming mushy.
What if I don’t have a Crock Pot?
You can make this soup on the stovetop by simmering all ingredients in a large pot for 1-2 hours.
Can I add other pasta shapes?
Yes, small pasta shapes like rotini or penne work well too.
Is this soup spicy?
Not inherently—add red pepper flakes to increase heat if desired.
Can I double the recipe?
Yes, just be sure your Crock Pot has the capacity.
What’s a good side for this soup?
A simple green salad and crusty bread pair perfectly.
Is this freezer-friendly?
Yes, but it’s best to freeze before adding noodles.
Conclusion
Crock Pot Cheesy Lasagna Soup is the ultimate comfort food mash-up—easy to make, full of rich flavors, and irresistibly cheesy. It’s a cozy, crowd-pleasing dish perfect for weeknight dinners or chilly weekends. Try it once, and you’ll want to make it again and again.
Print
Crock Pot Cheesy Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 2–5 hours (depends on heat setting)
- Total Time: 2–5 hours 15 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Slow‑cooker/Braising
- Cuisine: Italian‑American
Description
A comforting and hearty slow‑cooker soup that layers all the flavors of classic lasagna in a creamy, cheesy broth — easy to prep and perfect for cozy meals.
Ingredients
- 1 pound ground beef or Italian sausage
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef or chicken broth
- 8–10 no‑boil lasagna noodles, broken into pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for serving
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, brown the ground beef (or sausage) with the diced onion until meat is cooked through and onions are translucent. Add minced garlic; cook 1 minute more. Drain excess fat.
- Transfer meat mixture into the slow cooker. Add crushed tomatoes, broth, oregano, basil, thyme, salt, and pepper. Stir to combine.
- Add broken lasagna noodle pieces. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until noodles are tender.
- About 15 minutes before serving, stir in the ricotta, mozzarella, and Parmesan until cheeses are melted and soup is creamy. Taste and adjust seasonings if needed.
- Ladle soup into bowls and top with additional mozzarella and a sprinkle of fresh parsley. Serve warm with garlic bread or salad.
Notes
- For a lighter version, use lean ground turkey and low‑sodium broth.
- Vegetarian option: omit meat and add diced zucchini or bell peppers.
- Short on time? Prep the browned meat and aromatics ahead, then combine everything in the crock pot when ready.
- Lasagna noodles can thicken the soup; add extra broth if it becomes too thick while cooking.
- Garnish ideas: fresh basil, red pepper flakes, or a drizzle of olive oil.